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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This recipe is off of a Wilton 9x9x2 non stick cake pan. It is so good! It looks appetizing, and tastes delicious. We used a 9x9x2 pan, but you could probably use other sizes. Just watch cooking time! Ingredients:
1/2 cup butter, softened |
3/4 cup granulated sugar |
2 eggs |
1 teaspoon vanilla extract |
1 cup flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1 pinch salt |
1/2 cup sour cream |
1/2 cup brown sugar |
1 teaspoon cinnamon |
1 cup pecans, chopped |
1 cup blueberries |
Directions:
1. Preheat oven to 350 F.
2. Spray pan with vegetable pan spray.
3. Cream butter and sugar in large bowl until light and fluffy.
4. Add eggs and vanilla; beat.
5. Toss flour, baking powder, baking soda, and salt with a fork.
6. Add alternately with sour cream to creamed mixture.
7. Mix until smooth.
8. Toss brown sugar, cinnamon, and nuts together.
9. Pour half the batter into prepared pan.
10. Mix blueberries with half the brown sugar mixture and spread over batter; add remaining batter.
11. Top with other half of nut mixture.
12. Bake 35-40 minutes or until cake tester inserted in middle comes out clean.
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